Fyldes is responsible for the hotel’s overall food offering, including full oversight of The Beaumont Mayfair’s new dining concepts, which are set to launch later in the year.
He joins the hotel from Green & Fortune, where he was chef director.
Prior to that Fyldes was executive chef for GG Hospitality. While there, he worked with The Beaumont Mayfair’s CEO Stuart Procter, and his appointment at the hotel marks the fourth occasion that they have worked together – the first of which was at Michelin-starred Northcote in Lancashire.
Fyldes' other experience include having gained a Michelin star at L’Escargot with Marco Pierre-White, and leading the launch of Bentley’s with Richard Corrigan as executive chef.
He also as led the five-star hotel kitchen at The Stafford London.
“I am really looking forward to getting started with the brigade at The Beaumont Mayfair, and to working with Stuart again,” says Fyldes.
“I’m sure that our mutual passion for providing exceptional dining experiences will mean that our guests will want to return time and again as we serve up extraordinary menus executed at the highest level.
“I have some ideas that I’m looking forward to introducing, and I hope our guests will be as excited to try them, as I am to create them.”
Commenting on the appointment, Procter, says: “Having known and worked with him for many years, I have no doubt that Brendan’s passion and expertise will elevate our food offering to even higher standards, with stand-out menus that embrace seasonality.
“Additionally, with a restaurant relaunch and other exciting projects planned for this year, Brendan joins the team at a very exciting moment, and I can’t wait to see what he will bring to the table – literally, as well as figuratively.”